Loaded Pinto Bean and Cheese Enchiladas

Ingredients

Pinto beans

2 cups, cooked and mashed

Corn tortillas

10-12, depending on size

Cheddar cheese

2 cups, shredded

Onion

1 medium, diced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Enchilada sauce

2 cups

Olive oil

2 tablespoons (for cooking)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the cooked pinto beans, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes, allowing the flavors to meld.
4. Warm the corn tortillas in a separate skillet or in the microwave for about 30 seconds to make them pliable.
5. Spread a spoonful of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
6. Take a tortilla and spoon some of the pinto bean mixture onto it, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
8. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.